Want a muffin that you can feel good about eating? These muffins have fiber, protein, are low in sugar and fat, but high in YUMMINESS. Grab a bowl, a spoon, some muffin tins (& liners) and let’s go! Yield: 16 muffins.

• 1 1/4 cup rolled (old fashioned) oats
• 1 cup Fairlife non-fat milk (or milk of your choice)
• 1 cup Rye Flour (King Arthur Medium Rye)
• 5 TB ground flaxseed
• 2 TB chia seed
• 3 scoops Orgain collagen peptides (optional but adds protein w/o affecting texture)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 cup sugar, honey, agave or maple syrup
• Juice of 1 orange (I blend an entire , peeled orange ) or 1/4 cup juice
• 1/2 cup applesauce
• 2 TB molasses (optional, but deepens flavor)
• 1 1/2 cups grated /shredded carrot
• 1 apple, chopped
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup dried fruit (raisins, cranberries, etc)

Preheat oven to 350. MIX all ingredients with a spoon in a large bowl. Line muffin tins (16 spots). Fill each to the top. Bake for approx 20-25 minutes. Ovens vary! Store in the refrigerator then warm before eating. Freeze any you won’t eat within a week.